Muddled Lemonberryade

Muddle lemons with fresh mint and sugar, then add berries and lightly mash. Add water and chill in the refrigerator until guests arrive. Fill each glass with ice and your lemon juice mixture, then top with club soda and serve.

Tomato and Watermelon Salad

"When it comes time for summer," says Alex, "I can't resist making a salad bursting with ingredients from the local markets. For best results, make the salad without ever refrigerating the tomatoes but with the watermelon cold from the refrigerator. The contrast of temperatures will give the salad an extra-fresh taste."

Grilled Corn with Lime Butter

Tyler first soaks corn in water before putting the cobs on a hot grill. The corn is done when it feels soft to the touch. Take the corn off the grill and carefully peel back the husks and remove the silks. Tie each husk in a knot so you can hold on to it like a handle; roll each cob in lime butter and queso fresco, then sprinkle with homemade Ancho Chile Rub.

Blueberry French Toast Casserole with Whipped Cream and Strawberries

This make-ahead breakfast uses the best of what's in season right now: blueberries, strawberries and raspberries. Let the bread and egg mixture sit overnight to fully incorporate then bake in the morning and top with fruit and whipped cream.

Guy's Fourth of July Cocktail

Guy fills half a glass with cranberry juice mixed with watermelon schnapps and then carefully pours a tequila-blue curacao combo over the red layer. How patriotic! Once you start sipping, it's bound to turn purple, but it will still taste delicious.